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    Home » Recipes » Breakfast

    Published: Feb 27, 2018 · Modified: Jan 4, 2022 by joskitchenlarder · 24 Comments. · This post may contain affiliate links ·

    Breakfast Muffin Frittatas

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Breakfast muffin frittatas piled up on a wooden board.

    These Breakfast Muffin Frittatas are perfect for brekkie on the go. They are delicious both warm and cold and will keep you going throughout the morning. Quick and easy to make, healthy and super adaptable.

    Breakfast Muffin Frittatas stack.

    Who doesn't like to be organised on a weekday morning? Whether you eat breakfast at home first thing or grab something to have on the go, these delicious breakfast muffin frittatas, egg muffins or mini frittatas (whatever you wish to call them) have got you covered!

    Why are these Breakfast Muffin Frittatas so great?

    1. Quick and easy to make.
    2. You can make them ahead to enjoy both warm or cold throughout the busy week.
    3. They are great not only as breakfast but also lunch box filler or a snack to prevent that mid morning or afternoon energy slump.
    4. They are pretty healthy and will keep you fuller for longer.
    5. My recipe yields 6 eggy muffins but can be easily doubled to suit your needs. I would say 2 muffins make a nice portion.
    6. You can easily adapt them to your liking, diet and use whatever protein and veg you've got in your fridge.
    7. They keep well in the fridge and are freezer friendly.
    8. Kids love them (despite all the veg).

    Close up of an egg muffin in a muffin tin.

    Ingredients

    Large Eggs 

    Milk

    Ham/Bacon - I used small slices of smoked ham in my frittatas.

    Peppers/Tomatoes - For this recipe I used Romano Pepper which I sometimes swap for deseeded and chopped tomato.

    Cheese - Strong tasting cheese is best here. I tend to use mature cheddar.

    Chives/Spring Onions - These are my favourites when it comes to adding a touch of green to your muffins as they carry gentle onion flavour and are not overpowering.

    Salt & Pepper to taste

    Rapeseed Oil/ Olive Oil - Essential for greasing your muffin tin.

    How can I adapt these Breakfast Muffin Frittatas?

    The combination of ingredients I'm suggesting here is only a start and you can use whatever veg you've got in the fridge that needs using up or that you fancy.

    Swap ham or bacon for smoked salmon or flaked smoked mackerel or make them vegetarian and use your favourite veggie substitutes.

    Add grated courgette or steamed broccoli florets instead of peppers or tomatoes. How about some spinach or a little bit of kale?

    Crumbled feta or goat's cheese would make great substitutions for grated cheddar.

    You can really play around with what you've got and make these your own.

    Prepared ingredients for breakfast muffin frittatas.

    Few helpful tips when making these delicious egg muffins

    Make sure you use good, non-stick muffin tin (I use silicone one* which works perfectly every time).

    Don't be tempted to use paper muffin cases as your eggy muffins will stick and you will end up with most of them on the cases as opposed to in your belly. What a waste would that be! Instead make sure you spray muffin tin cups with some oil which you then gently distribute all over the cups with your fingers. As long as you do that, you shouldn't have any problems with getting your frittatas out of the tin.

    Last but definitely not least let your muffin frittatas cool slightly in a tin before you attempt to remove them. It will make it easier to get them out in one piece.

    Storing, freezing & reheating instructions

    Breakfast Muffins Frittatas should be kept in the airtight container in the fridge and they will last for up to 4 days. You can enjoy them cold or pop them in the microwave for 20-30 seconds max to reheat. Don't overdo it as they can become rubbery.

    To freeze, make sure they are completely cool, pop them in the airtight container in single layer (if you need to double layer them, make sure you've used a sheet of baking paper to separate the layers and prevent sticking) and freeze for up to 2 months. You could also wrap them individually in cling film/plastic wrap and pop in the freezer bag but as I've stopped using cling film altogether freezer friendly container works for me.

    To defrost, simply take your frittatas out of the freezer and pop them in the fridge to defrost overnight. In case you forgot to do that but fancy one for brekkie anyway, unwrap it or take one out of the box, pop in the microwave and reheat for a minute or more until defrosted and warmed through (timing will depend on the power of your microwave, best to do it in 15sec increments)

    Egg muffins on a wooden board with red pepper.

    How to make Breakfast Muffin Frittatas?

    • Preheat the oven to 180C/350F/Gas Mark 4.
    • Spray muffin tin with a little oil and make sure all the muffin cups are well greased by distributing oil evenly all around with your fingers.
    • Line each muffin cup with slice of ham, bacon or anything you like.
    • Deseed and roughly chop your pepper or tomato.
    • Distribute chopped pepper/tomato evenly between muffin cups and follow by grated cheddar and finely chopped chives.
    • Whisk the eggs together with milk and season well with salt and pepper.
    • Pour the egg mixture little by little into muffin tin cups, distributing it evenly until it's all gone.
    • Bake in preheated oven for approx. 25 minutes until browned and slightly puffed up (they will collapse as they cool).
    • Let them cool in the muffin tin before taking them out as they are then easier to remove. Prise gently with a knife if required.
    • Enjoy warm or cold!
    Slices of ham in a muffin tin.
    Pepper pieces & grated cheese in a muffin tin.
    Egg muffin mixture in muffin tin.

    📋 Recipe

    Close up of ready breakfast muffin frittatas stack.
    Print Pin
    5 from 1 vote

    Mini Breakfast Frittatas

    These Breakfast Muffin Frittatas are perfect for brekkie on the go. They are delicious both warm and cold and will keep you going throughout the morning. Quick and easy to make, healthy and super adaptable.
    Course Breakfast, Brunch, Light Lunch, Snack
    Cuisine British, International
    Keyword breakfast muffin frittatas, egg muffins, mini frittatas

    Equipment

    • Silicone Muffin Tins*
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 6 Muffin Frittatas
    Calories 149kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 4 large eggs
    • 50 ml milk
    • 6 slices of ham/smoked bacon (see notes)
    • half a red pepper or whole romano pepper or 1 tomato deseeded and roughly chopped
    • 50 g strong cheddar grated
    • chives or spring onions thinly sliced
    • salt and pepper to taste
    • rapeseed oil/olive oil for greasing muffin tin cups

    Instructions

    • Preheat the oven to 180C/350F/Gas Mark 4.
    • Spray muffin tin with a little oil and make sure all the muffin cups are well greased by distributing oil evenly all around with your fingers.
    • Line each muffin cup with slice of ham, bacon or anything you like.
    • Deseed and roughly chop your pepper or tomato.
    • Distribute chopped pepper/tomato evenly between muffin cups and follow by grated cheddar and finely chopped chives.
    • Whisk the eggs together with milk and season well with salt and pepper.
    • Pour the egg mixture little by little into muffin tin cups, distributing it evenly until it's all gone.
    • Bake in preheated oven for approx. 25 minutes until browned and slightly puffed up (they will collapse as they cool).
    • Let them cool in the muffin tin before taking them out as they are then easier to remove. Prise gently with a knife if required.
    • Enjoy warm or cold!

    Notes

    • Nutritional information is approximate, per one egg muffin and should be treated as a rough guideline only.
    • This recipe is extremely adaptable so feel free to make substitutions and use whatever protein and veg you like. You can also make these 100% vegetarian if you want.
    • For best results bake them in well greased, non-stick or silicone muffin tin, don't use paper muffin cases and let them cool in the tin before trying to remove them. 
    • Store in the airtight container in the fridge for up to 4 days or freeze for up to 2 months.
    • Easily reheated in the microwave but take care not to overdo it as they'll become rubbery. 

    Nutrition

    Nutrition Facts
    Mini Breakfast Frittatas
    Amount Per Serving
    Calories 149 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 5g25%
    Cholesterol 136mg45%
    Sodium 429mg18%
    Potassium 140mg4%
    Carbohydrates 1g0%
    Sugar 1g1%
    Protein 12g24%
    Vitamin A 255IU5%
    Calcium 88mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published in February 2018 and revised in February 2020 with updated recipe card, helpful info and better layout improving user experience.

    Some more breakfast recipes you might enjoy:

    Healthy Homemade Granola

    Strawberry Overnight Oats

    Easy Yoghurt Bread Rolls

    Lemon Curd

    Cheesy Carrot and Courgette Muffins

    Vegan Buckwheat Pancakes

    Irish Soda Bread with Yogurt

    Pancetta Wrapped Asparagus Soldiers with Fried Egg

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    Have you tried my Breakfast Muffin Frittatas? Leave a comment and rating at the bottom of this post, I love reading them!

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    Pin Breakfast Muffin Frittatas For Later!

    Breakfast muffins piled up on a wooden board.

    Linkies:

    Cook Blog Share with Everyday Healthy Recipes and Easy Peasy Foodie, Cook Once Eat Twice, Bake of the Week with CasaCostello and MummyMishaps

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Corina Blum says

      March 05, 2018 at 10:41 am

      I love recipes like this and really need to try some of these again. I'd probably have them for lunch with my three year old! Thank you so much for sharing with #CookOnceEatTwice x

      Reply
      • joskitchenlarder says

        March 06, 2018 at 10:12 am

        Thanks Corina! They are brilliant, aren't they? My eldest love them any time of day and really doesn't mind what else I add as long as he's got his beloved eggs in any shape or form lol x

        Reply
    2. Paola says

      March 01, 2018 at 10:03 am

      Need... to ...try ... these O_O
      #BrilliantBlogPosts

      Reply
      • joskitchenlarder says

        March 01, 2018 at 10:17 am

        Thank you! I hope you like them! 🙂

        Reply
    3. Lucy says

      February 28, 2018 at 8:18 pm

      Ooh these look delicious Jo! I’d love these and they sound very easy to make for the week ahead. With a couple of small switches too they would be perfect for Weight Watchers since eggs and chicken are now zero points, so they would be brilliant for easy healthy breakfasts or lunches for me! Trying soon!!

      Reply
      • joskitchenlarder says

        February 28, 2018 at 10:34 pm

        Thanks so much Lucy! 🙂 They are so easily adaptable aren't they? I hope you enjoy them! 🙂

        Reply
    4. Eb Gargano | Easy Peasy Foodie says

      February 28, 2018 at 5:12 pm

      Oh these look great! I would be very happy to have them for my breakfast (though definitely a long time before 10am - I have to have breakfast first thing in the morning or I start to feel faint!) Eb x

      Reply
      • joskitchenlarder says

        February 28, 2018 at 8:03 pm

        Thanks Eb! I come from the family of late breakfast eaters (providing it's genetic lol) and so does the hubby. At the moment our boys are the only ones having brekkie first thing and they are having it for all four of us it seems lol. Growing lads 😉 x

        Reply
    5. Patrick says

      February 28, 2018 at 2:15 pm

      These are perfect! I love mini frittatas and they are so customizable.

      Reply
      • joskitchenlarder says

        February 28, 2018 at 2:40 pm

        Thanks Patrick! 🙂 They are indeed, you can never get bored with them.

        Reply
    6. Jenny Paulin says

      February 28, 2018 at 11:31 am

      I love making a version of these for picnics sometimes with some salad. (mostly when I use to follow a Slimming World plan) . They would be great for a weekend brunch
      thank you for linking to #Bakeoftheweek x

      Reply
      • joskitchenlarder says

        February 28, 2018 at 2:38 pm

        Thanks Jenny! 🙂 They would definitely be a nice picnic option when we get lovely warm weather at last (she sighs) lol 😉 xx

        Reply
    7. Louise - Cooking with kids says

      February 27, 2018 at 11:23 pm

      These look great. We're not great at breakfast in our house because mornings are such a rush. These would be a great (and healthy) alternative and I love that they can be made in advance. #recipeoftheweek

      Reply
      • joskitchenlarder says

        February 28, 2018 at 9:38 am

        Thanks Louise! 🙂 I know what you mean, mornings can be crazy during the week. Our kids absolutely love their breakfast the moment they are out of bed. Myself and hubby usually don't feel like eating until well into mid morning and these are life savers if you are on the go!

        Reply
    8. Monika Dabrowski says

      February 27, 2018 at 6:55 pm

      This is a nice breakfast idea, I actually prefer savoury muffins to sweet ones for breakfast! Thank you for sharing with #CookBlogShare:)

      Reply
      • joskitchenlarder says

        February 27, 2018 at 8:58 pm

        Thanks Monika! 🙂 These ones are definitely more nutritious and set you for the day better than their sweet counterparts.

        Reply
    9. Balvinder says

      February 27, 2018 at 4:37 pm

      Oh, I too love to play around with the frittata ingredients! They are great for breakfast.

      Reply
      • joskitchenlarder says

        February 27, 2018 at 8:51 pm

        It's great to have a versatile little dish like this, isn't it! I tend to change ingredients in my frittatas and every batch is slightly different. It's a great fridge clear out breakfast! 🙂

        Reply
    10. Cat | Curly's Cooking says

      February 27, 2018 at 3:04 pm

      These look so tasty and very versatile, great for a breakfast on the go.

      Reply
      • joskitchenlarder says

        February 27, 2018 at 8:46 pm

        Thanks Cat! 🙂 You can adapt them so easily to what you like and what you have in the fridge which is great. Hubby can't get enough of these for his breakfast.

        Reply
    11. Donna says

      February 27, 2018 at 1:35 pm

      Oh wow, I love frittata, I bet these are amazing! #CookBlogShare

      Reply
      • joskitchenlarder says

        February 27, 2018 at 2:52 pm

        Thanks Donna! 🙂 They are super yummy and surprisingly filling too.

        Reply
    12. Mandy says

      February 27, 2018 at 12:13 pm

      These look great! I'm forever trying to get my kids to eat things like this, must try this recipe.

      Reply
      • joskitchenlarder says

        February 27, 2018 at 12:21 pm

        Thank Mandy! They are proper tasty and versatile and also hide veggies well. My 7 year old usually runs away at the sight of peppers yet devours these muffins without blinking an eye.

        Reply

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